PURÉE OF ASPARAGUS SOUP

SERVES 6-8 as a first-course, 4 as a main course

This is a great soup. It is creamy, but no cream is used and there is only one tablespoon butter. I buy extra asparagus when it is in season. Cut off the tough ends; blanch and freeze all. Use the same way as the fresh in this recipe.

INGREDIENTS

1 tablespoon unsalted butter

1 medium onion, chopped

2 large cloves garlic, chopped

1 tablespoon unbleached or all purpose flour

2 (14.5-ounce) cans low-salt chicken or vegetable broth

1-1/2 pounds asparagus, cut into pieces, tough ends removed and reserved

1-1/2 teaspoons dried marjoram

1 tablespoon minced parsley

Salt and pepper to taste

Regular or low-fat sour cream (optional garnish)

Melt butter in a large saucepan over medium heat. Add chopped onion and cook until tender; add garlic and cook 2 minutes more. Stir in flour and cook for 2 minutes. Gradually stir in broth and bring mixture to a boil. Add the tough ends of asparagus and simmer for about 20 minutes. Remove the tough ends and discard. Add the remaining asparagus, parsley and marjoram to the broth and simmer until the asparagus is very tender, about 25 minutes. Remove from heat and cool slightly.

Remove the asparagus from the broth with a slotted spoon and place in blender or processor. Purée the asparagus. Gradually add the cooking liquid and continue to puree until smooth. Return the mixture to the saucepan. (If you have a hand blender, and you should, the asparagus can easily be puréed right in the pot.) Season with salt and pepper. (Can be prepared to this point 1 day ahead. Refrigerate.) Bring soup back to a simmer and serve, topping with a dollop of sour cream, if desired.

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